Preheat oven to 375° F. Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with a pinch of salt and pepper. Place cut side down on a baking sheet and bake for 30 minutes.
In a large skillet heat 3 tablespoons of ghee with the olive oil over medium high heat.
Add in the garlic and red pepper flakes and cook 30 seconds until fragrant. Add in the shrimp and cook 2-3 minutes per side until pink and cooked through.
Stir in the lemon juice, zest, and parsley. Season with salt to your tastes.
To serve scrape the squash strands into a pile of "pasta" in the squash shells and top with the shrimp scampi mixture.